Job Overview:

The beautiful and iconic Mission Inn Riverside is seeking a Director of Food and Beverage for this very busy and highly rated destination resort. This amazing resort is a destination property and will require a highly experienced luxury background. The Director of Food and Beverage will oversee all front of house food and beverage operations for our AAA, Four Diamond historic hotel. This position is responsible for directing the F&B operation of the hotel including four award winning restaurants, bar/lounge, room service, banquets, and culinary, with specific responsibility for financial performance, promotions, and service standards. If you are a dynamic leader with a passion for delivering exceptional dining experiences, we invite you to join our team as the Director of Food and Beverage. Apply now to be part of our success story! Luxury hospitality experience required.

Duties and Responsibilities:

• Direct day-to-day activities and assignments of front of the house food and beverage staff, ensure proper coverage, develop and communicate departmental strategies and goals, and assign/prioritize work.
• Communicate and enforce policies and procedures with all staff
• Recommend and /or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert General Manager of potentially serious issues.
• Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Achieve budgeted revenues, prepare monthly forecast, monitor and control labor costs, and maximize profitability within all areas of the food and beverage department.
• Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objective of the hotel.
• Establish and achieve quality and guest satisfaction goals.
• Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
• Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions.
• Monitor local competitors and industry trends.
• Review and approve menu design and concepts with Executive Chef. Adhere to company standards.
• Establish procedures and time frames for conducting inventory. Determine minimum and maximum stocks for all food, beverage, material, and equipment in conjunction with Executive Chef.
• Establish procedures and time frames for conducting inventory. Determine minimum and maximum stocks for all food, beverage, material, and equipment in conjunction with Executive Chef.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Rooms, Maintenance and Guest Services.
• Interact with outside contacts
• Guests – to ensure their total satisfaction
• Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
• Regulatory agencies – regarding safety and compliance matters
• Other contacts as needed (professional organization, community groups, local media)
• May serve as Manager on Duty or assist with other duties as assigned.

Qualifications and Requirements:

• Bachelor degree or equivalent experience in Hotel Management, culinary arts or related field.
• Minimum 4 years of experience in food and beverage management, preferably hotel.
• Ability to interpret financial and operational data into operational plans.
• Ability to lead and direct a team.
• Strong time management and negotiation skills.
• Ability to communicate effectively with the public and other Team Members.
• Ability to work extended hours when business necessitates. Including nights, weekends and holiday
• Strong background in restaurant or hospitality management
• Extensive knowledge of food preparation techniques, menu planning, and catering operations
• Proven experience in supervising a diverse team of food service professionals
• Excellent communication skills to effectively interact with staff, customers, and vendors
• Strong organizational skills to manage multiple tasks and prioritize responsibilities
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail
• Proficient in budgeting, cost control, and financial analysis

Company Details:

Mission Inn Hotel & Spa is an Equal Opportunity Employer. We are committed to providing equal opportunities to all applicants and employees and will not discriminate based on their race, color, ancestry, religion (including religious dress and grooming standards), sex (including pregnancy, childbirth or related medical conditions, breastfeeding or related medical conditions), gender (including a person’s gender identity, gender expression, and gender-related appearance and behavior, whether or not stereotypically associated with the person’s assigned sex at birth), age, national origin, sexual orientation, medical condition, marital status (including domestic partnership status), physical disability, mental disability, medical condition, genetic information, protected medical and family care leave, Civil Air Patrol status, military and veteran status, or other legally protected characteristics. Mission Inn Hotel & Spa prohibits harassment of any individual on any of the characteristics listed above. Our non-discrimination policy applies to all aspects of employment.

To read our Candidate Privacy Information Statement, which explains how we will use your information, please visit https://www.missioninn.com/privacy-policy

The Mission Inn Hotel & Spa is committed to offering opportunities to applicants with disabilities and ensuring all candidates can successfully navigate our careers website and our hiring process. Please contact us at humanresources@missioninn.comto advise us of your accommodation request. In your email, please include a description of the specific accommodation you are requesting as well as the job title and requisition number of the position for which you are applying.

Compensation & Benefits Details: An employee’s pay may be based on several factors including but not limited to (1) relevant education; qualifications; certifications; and experience; (2) skills, ability, knowledge of the job; (3) performance, contribution, and results; (4) geographic location; (5) shift; (6) internal and external equity; and (7) business and organizational needs. The salary range is what we believe to be the range of possible compensation for this role at the time of this posting and may be modified in the future. Note: No amount of pay is wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, benefits, or any other form of compensation and benefits that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law, regulations, or relevant ordinances.

We offer a comprehensive package of benefits including paid vacation time; paid sick leave; medical/dental/vision insurance; life, tax-advantaged flexible spending and health savings accounts; employee assistance program; other voluntary benefit programs such as supplemental life and AD&D.

Job Type: Full-time

Pay: $120,000.00 - $160,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Restaurant type:

• Bar
• Fine dining restaurant

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Weekends as needed

Experience:

• Director of Food and Beverage: 3 years (Required)

Work Location: In person